Lemonade Bars

** got this recipe from my friend Lisa Stanley..it is so refreshing..and helps satisfy my OCD with lemons.

1/2 gallon of vanilla frozen yogurt or ice cream
2 c. cool whip
12 oz can frozen lemonade or pink lemonade
(let these unthaw a little and mix together and pour ontop frozen crust)

crust:
1/4 cup butter
1/4 cup sugar
10 graham crackers (crushed)
(mix all together and press in 9x13 and freeze for 15 min)

let mixture set up in freezer for a few hrs and serve with cool whip on top

LeMoN CaKe GooDnEsS!!!!

I got this recipe from my friend Rachelle....it is d-lish!
1 box lemon cake
1 (3.4 oz) box lemon instant pudding mix
1 (12 oz) can sprite
3/4 c vegetable oil
4 large eggs

Preheat oven to 325. Lightly grease cake pans. In a large bowl, combine cake mix and dry pudding mix...Add soda and oil, and eggs. Beat with electric mixer. Pour batter into pans. If putting it in the Bundt pan (like recipe calls for ....Bake for 45 to 50 min)...if baking in 9 x 13 ...bake according to directions on cake box....Make sure it comes out clean with a toothpick, let cool in pan for 1o min.

LeMoN CrEaM ChEeSe FrOsTiNg
1/2 c butter
4 oz cream cheese
3 c Powedered sugar
1 lemon zested
2 T lemon juice
2 T milk

Lemon Water (great for parties)

this drink is SOOOOOooooOOOOO REFRESHING! We used this for my dad's retirement party and it was a smash!

Lemon Water
3 limes sliced
3 lemons sliced
5 quarts water
3 cups sugar
1 TBSP lemon extract
1 TBSP citric acid (this is a powder substance available in the bulk spice section at FredMeyer's)
1 bag ice

Just mix together when ready to serve.

Lemon Blossoms

So I watched the cooking channel lots while in Idaho.. and Paula Dean made all my wildest LEMON dreams come true...these were devine and really easy! PERFECT for the 4th of July!

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups powdered sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Directions
Preheat the oven to 350 degrees F.

Spray miniature muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel (because they fall apart if you try taking them out with a spoon!)

To make the glaze, sift the sugar into a mixing bowl (I skipped the sifting). Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With tongs, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.